Directions

In a bowl whisk the eggs with sugar using electric whisk until fluffy, then pour the oil, yogurt, the lemon zest, coconut flour and a pinch of salt, whisking continuously.

Gently add the sifted flour and baking powder to the eggs, mixing them with a wooden spoon.

Flour the blueberries and pass them in a colander to eliminate excess flour if needed; then add them to the mix, mixing briefly so as not to crush them.

Pour the mixture into a previously buttered and floured plumcake mold and bake at 180 degrees (preheated oven) for about 35-50 minutes depending on the oven. Do the toothpick test to check if it’s done. Insert it into the center of the cake, and if come out clean, with no streaks of batter but maybe only a few small crumbs then your cake is done.

Cool the blueberries, coconut and yogurt cake on a wire rack before serving.

I’m alone in isolation and I can only imagine having this! Right now! I seriously miss someone else making me a meal right about now! So for the time being I will settle for looking at these delectable edibles! 😉

It is the same as coconut flakes only that is grinded in a powder just like normal flour 😉 However you can easily use the normal coconut flakes 😉
The yogurt it keep it moist since doesn’t have any butter 😉
Enjoy it 😉😋

I’m glad you like it! Thank you very much! Also without blueberries is good 😉 The other day I did the same recipe but I did not have blueberries so I’ve added cocoa powder to half of the dough and it was just perfect and tasty 😉😋